Delicious side dish with pasta or throw it on your salad for a perfect addition.

Jodi
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.

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  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.

  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts

63.6 calories; protein 1g 2% DV; carbohydrates 5.3g 2% DV; fat 4.8g 7% DV; cholesterolmg; sodium 9.4mg. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2009
My mom makes these all summer long so good! she doesn't use garlic just cherry tomatoes cut in 1/2 or slices of roma's; they get brown & carmalized like sun dried tomatoes. so great as an appetizer or in pasta thank you! Read More
(103)

Most helpful critical review

Rating: 1 stars
05/01/2012
Did not enjoy this Read More
(6)
175 Ratings
  • 5 star values: 131
  • 4 star values: 37
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/10/2009
My mom makes these all summer long so good! she doesn't use garlic just cherry tomatoes cut in 1/2 or slices of roma's; they get brown & carmalized like sun dried tomatoes. so great as an appetizer or in pasta thank you! Read More
(103)
Rating: 5 stars
08/11/2010
These are so good! I sprinkle them with kosher salt and cracked black pepper along with the olive oil and garlic. They're great all by themselves or tossed with angel hair pasta with fresh basil. Read More
(77)
Rating: 5 stars
02/11/2009
I usually make these over the campfire. I enclose them in a foil pouch with a small hole on top for the steam to escape. Quick and easy with little clean up. I usally use butter instead of olive oil and toss in some seasonings savory basil oregano etc. Read More
(62)
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Rating: 4 stars
02/12/2009
I like this recipe but I prefer using cherry tomatoes and slice them to insert slivers of garlic. This just makes the tomatoes pop that much more. Thanks for the recipe! Read More
(51)
Rating: 5 stars
09/14/2011
Absolutely the best way to cook up the summer garden bounty....experiment and use flavored oil, and as some have suggested herbs. Cool tomatoes and bag in a zip bag, freeze, and enjoy in the dead of winter....yummmm make into pasta sauce etc. Doesnt get any better. Read More
(47)
Rating: 5 stars
02/18/2009
have been making them like this for awhile now. i just throw them on a cookie sheet...drizzle w/ EVOO and sprinkle course sea salt (not alot) and roast for about 20 minutes. they are so delicious...even good the next day in a salad. Read More
(31)
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Rating: 5 stars
02/18/2009
All our tomatoes mostly Roma and grape came in the last few weeks of the fall. This became our favorite dish to use them up. I sometimes toss sliced zucchini or broccoli florets in too. So simple and delicious. Read More
(31)
Rating: 4 stars
08/03/2010
This was another experience for me of a great recipe being born out of necessity - in this case a need to use some grape tomatoes on the verge of being on their last legs! These are great as written but I couldn't resist adding a variety of fresh minced herbs from my garden - just a small amount. This was a fresh different and welcome addition to our dinner plates. Read More
(23)
Rating: 5 stars
05/03/2011
used vine tomatoes and cut in half. put cut side up. we really enjoyed it. does not need a lot of oil! Read More
(18)
Rating: 1 stars
05/01/2012
Did not enjoy this Read More
(6)